SEOUL GOOD

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed spinach, bean sprouts, blanched broccoli, corn, cabbage without dates in prep to unit. Keep items dated. CDI- Items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf housing dry storage items in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse hanging on shelf with customer items. Keep personal items in designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by cart housing large miso soup hot well. Unit could not be moved during inspection due to space restrictions. EHS notified PIC that the hand washing sink must be accessible at all times. PIC stated that they do not use that handwashing sink. Hand washing sink must remain accessible for hand washing at all times. VERIFICATION REQUIRED WITHIN 10 DAYS. EHS recommended PIC to find another location or get smaller cart to make hand sink accessible.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cups of kimchi without date mark. CDI- Kimchi dated for the day it was opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed hotdogs cooling at a rate of 0. CDI- Hotdogs placed in shallower pan and placed at the top of the walk in to promote cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for eggs held on TPHC. CDI- EHS gave sheet. Sheet filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of pooled and mixed raw shell eggs stored above raw bulgogi beef. Observed one (1) pan of raw chicken wings stored above bulgogi beef. CDI - Food employee reorganized storage order. PIC and EHS reviewed WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) unopened block of mozzarella cheese held at prep table at ambient temperature. Per conversation with PIC, cheese had been delivered less than one hour prior, partially frozen and was being thawed. EHS observed some frozen portions of product, as well as some portions at approximately 47F. CDI - PIC rotated TCS food to WIC; EHS reviewed thawing options and requirements with PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one red bucket with approximately five (5) in use wiping cloths at a concentration of approximately 100 ppm QAC sanitizer. CDI - Sanitizer was remade to a concentration of approximately 200 ppm. Note: establishment test strips were observed as high strength QAC sanitizer (only registering concentrations of 200 ppm or greater.)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed and sanitized plastic containers stacked while wet. CDI - EHS separated drying containers to allow for improved air drying.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed employee water bottle stored on wire rack above packaged single service articles (fry boxes.) CDI - PIC rotated water bottle to readily available employee drink storage beneath register.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed RIC area handsink basin covered by tray with employee personal items (coffee mug, coffee machine). No handwashing violations were observed; all handwashing was done at back area handsink. CDI - EHS and PIC reviewed hand washing sink requirements; PIC removed coffee machine tray.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of snow peas labeled as ‘rinse before use) stored above ready to eat sauces. CDI - Food employee rotated snow peas to effective available storage. EHS and employees reviewed posted storage chart for WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of scrambled eggs holding over low flame at stove at temperature of 112F. Per conversation with PIC, eggs are held over low heat to prevent drying out, then reheated for immediate service. CDI - EHS confirmed eggs were cooked at 9a; EHS affixed TPHC label at stove, labeling eggs for 9a - 1p. EHS and PIC filled out TPHC chart to be held within establishment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (Cooking, plating food) with wristwatch. CDI - PIC removed wristwatch prior to EHS correction during handwashing.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) measuring spoon stored within yeast at dry storage area. CDI - Food employee removed spoon and rotated to 3 compartment sink.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes at floors in front of grill and 3 compartment sink. Per conversation with PIC, these boxes are disposed of daily and are used as an additional nonslip surface. EHS advises use of cleanable non slip mats, as opposed to cardboard. CDI - Cardboard boxes were removed from flooring prior to the end of the inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) chemical bottles (commercial multi surface spray, under concentrated sanitizer) hanging by spray nozzles on rack, partially above covered single service container sleeves. CDI - PIC moved commercial cleaner to the floor. EHS dumped spray bottle of sanitizer and remade it to a concentration of 200 ppm using sink sanitizer. PIC placed bottle of sanitizer at oven door handle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one red bucket with approximately five (5) in use wiping cloths at a concentration of 0 ppm QAC sanitizer. Observed one (1) wiping cloth at counter kept after employee used it to wipe down surfaces. CDI - EHS remade wiping cloth bin to concentration of 200 ppm. All in use wiping cloths were rotated to concentrated bucket. Note: Observed two (2) green buckets of wiping cloths and utensils at 3 compartment sink drain board. Per conversation with PIC, these were used, soaking, and awaiting cleaning.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) rice paddle stored in small portion of glass noodles in rice cooker, with handle having partially made contact with noodles. CDI - PIC donned gloves, removed paddle from rice cooker, and placed in readily available clean bin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) tooth brush and one (1) tube of toothpaste stored on shelf above clean utensils hanging at three compartment sink wall. CDI - Employee rotated tooth brush to lower shelving to prevent potential contamination. Store personal possessions and food to prevent potential contamination of food and clean equipment and utensils in kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of cooling, non TCS tonkastu sauce in WIC stored beneath tray of raw shell eggs. CDI - EHS discussed proper storage order with PIC; sauce was rotated to sit below ready to eat food and washed produce. EHS provided storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) TCS, non date mark exempt items in WIC (hot dog bin and fish cake package), four (4) bins of TCS, non date mark exempt TCS food in grill drawer (hot dog skewers, mozzarella skewers, combination skewers, and dumplings) and four (4) portions of undated TCS foods in prep unit underside (red cabbage, cabbage mix, salad mix bag, and blanched broccoli). Per conversation with PIC, these items were either prepared the previous night or opened on the date of inspection. CDI - EHS discussed date marking procedures with PIC: If non date mark exempt items are to be used on date of cooking or opening, such as smaller portions of TCS food within prep top, they need not be date marked. Otherwise, they are to be date marked at time of preparation. EHS affixed date labels to items in prep unit and WIC. Station date mark for grill drawer was placed at grill surface. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) smaller bins of food (flour, sugar, brown sugar, and nutritional yeast) at back area prep table. PIC and food employee were able to determine contents of each bin, and larger portions of the same ingredients were properly labeled. CDI - EHS affixed labels to each of the unlabeled working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Initially observed employee engaged in food prep (cutting snap peas) with no hair restraint. CDI - Employee donned visor and washed without verbal correction by EHS.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of to go boxes stored with exposed food contact surfaces at counter. CDI - EHS flipped boxes on their side to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee emptying and filling water bottle in hand sink. CDI- EHS discussed hand washing sink use with PIC. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sodas stored on the floor underneath the hand sink. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial rice/noodle cooker being used in facility. Replace with commercial grade equipment. - 0.5 -